2. In bowl of stand mixer, cream together the butter, sugar, and brown sugar.

3. Beat in eggs until well blended, then mix in vanilla.

4. In a small mixing bowl, stir together flour, salt, soda, nutmeg, and cinnamon. Add to butter mixture and mix on low setting until well combined.

5. Fold in oats, toffee chips, and almonds. The dough will be stiff, so I use a sturdy silicone spatula on a wooden handle to do this.

6. Line baking sheets with parchment paper. Scoop dough onto the paper, spacing them about 2 inches apart. Bake until cookies are golden but centers are still soft, 10 to 12 minutes. Remove from oven and let them sit on the baking sheet for a minute or two to set up. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days.

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